St. Louis-style Barbecue Sauce

St. Louis-style Barbecue Sauce

With its distinct tomato flavor and tang from the vinegar, this sauce is versatile enough to use on pork and chicken.

Course Condiment / Sauce

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 64kcal

Author Breanna Stark

Ingredients

1 cup ketchup
¼ cup water
⅛ cup apple cider vinegar
¼ cup brown sugar
1 tbsp yellow mustard
1 tbsp garlic powder
1 tsp cayenne pepper
1 tsp Kosher salt
1 tsp ground mustard

Instructions

Add all the ingredients to a saucepan over medium heat. Whisk together until well-combined and bring to a boil.
Reduce the heat, cover the pan, and let simmer for 20 minutes.
Serve immediately or transfer to a mason jar (or similar storage container) and store in the fridge for up to 1 week.

Notes

Apple cider vinegar: You can alternatively use distilled white vinegar or rice vinegar for this recipe.

Brown Sugar: You can use either light brown sugar or dark brown sugar for this recipe and can even add a little extra if you want it to be a bit sweeter.

Mustard: You can alternatively use Dijon mustard or spicy brown if you want a bolder flavor, but I find that the flavor of plain, yellow mustard is perfect for this sauce.

Spices/Seasonings – you can adjust the spices and seasonings you use in this sauce based on your personal preference. I like to use garlic powder, a bit of cayenne pepper for heat, salt, and ground mustard. You can also add onion powder if you want to add additional onion flavor to your sauce.

Nutrition